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Fruit Buckle

¾ cup sugar

¼ cup butter, softened

1 egg                                                     

1 tsp. vanilla

½ cup milk

1 cup flour

1 tsp. baking powder

½ tsp. salt

2 cups blueberries, blackberries or raspberries, or 4 cups of peaches or nectarines, or combination of fruits


Cream together sugar and butter. Add egg and vanilla, beat to combine. Stir in milk. Combine flour, baking powder, and salt. Add dry ingredients to creamed mixture and mix well.  Either fold fruit into batter or place fruit on top of batter spread in a greased and floured 9-inch pan or 10-inch cast iron skillet.


1/3 cup flour

½ cup sugar

½ tsp. cinnamon

¼ cup cold butter

¼ to ½ cup sliced almonds                                                  


Combine flour, sugar, and cinnamon. Cut in butter until crumbly. Add almonds (if desired).  Sprinkle over cake mixture.  Bake at 375° for about 45-50 minutes until toothpick inserted in center comes out clean.

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